Xiao Long Bao

When Mia Zhao’s parents emigrated to New Zealand, she thought a great way to give them something to do in the retirement was to open a restaurant. The Xiao Long Bao, a soupy pork dumpling, is one of her mother’s specialities at Eightgrains and Midnight Shanghai. In China, not all cities have the same style of xiao long bao. Mia’s mum is from Jiangsu province, which is historically the origin of xiao long bao. The classic is always the pork version, you can also use the same method to make chicken or vegan xiao long bao.

The pork consume is where the magic is, the soup of the soupy dumpling! Combine the pork skin, water, chicken feet, ginger, spring onion, and cooking wine, and cook in a pressure cooker for at least 30 minutes, then add the salt, sugar, soy sauce, and dark soy sauce. Strain, refrigerate to let cool, and form a gelatinous stock with a jelly-like consistency. Chop into smaller pieces to go into the pork filling.

To make the pork filling, mix all ingredients together. Set aside.

To make the xiao long bao pastry, combine the flour, salt, and warm water. Mix and knead until the dough is smooth, rest for an hour when it’s soft. Cut into smaller 15g dough balls. Roll each ball into a delicate thin wrapper and take 30g of filling to make each xiao long bao immediately before it dries out.

Fold top 18 times and cover the made xiao long bao with a wet tea towel to prevent the pastry from drying out. Steam immediately for 5 minutes and serve hot to retain the soup inside the dumpling. Warning: the soup can be very hot.

Steam with a bamboo steamer. Do not overcook, as it may break the xiao long bao pastry and cause it to lose its soupy filling.

Serve with julienned fresh ginger and dark vinegar as condiments.

midnightshanghai.co.nz | eightgrains.co.nz

Chef Rob Smith grew up in North Yorkshire, where he began his culinary journey. Working under a decorated chef for several years, Rob later worked his summers in Cornwall and winters in French ski resorts.

The latter brought him to Wānaka to be the executive chef at Cadrona Alpine Resort and later at Mudbrick Vineyard on Waiheke Island. Now in Christchurch, he’s head chef at Riverside Kitchen. This dish is fresh and light, making the most of Riverside Market’s ingredients – dry aged chorizo and fresh clams. Riverside Kitchen’s unique position allows them to treat the market below like an extension of their pantry, even being brought into MasterChef-like challenges.